Bay Scallop Tacos
Why I like this:
This dish is an excellent source of fiber and protein, it fills you up, and it is low in sugar. It is high in Vitamin A which is important for immune function, cell growth, and vision. It is wonderful as a lunch or a dinner. If any of the bean and avocado mixture is leftover, spread it on toast the next morning for a hearty and healthy breakfast!
Bay Scallop Tacos
Ingredients:
1 can (15 oz.) of black beans drained and rinsed
1 avocado
1/4 tsp. garlic power
1/4 tsp. salt
1/4 cup roasted red peppers (optional)
1/2 cup shredded low fat cheddar cheese
1 tsp. of lemon juice
1 Tbsp. of extra virgin olive oil or avocado oil
2 Tbsp. apple cider vinegar
2 cups baby kale
1 medium carrot shredded (or 6-8 baby carrots chopped)
1/4 shredded iceburg lettuce
1 green scallion
paprika to sprinkle on the scallops
1 Tbsp. of lemon olive oil or extra virgin olive oil
7 oz. bay scallops (small scallops)
8 (6 inch) corn tortillas
Steps:
1) Mash the beans and the avocado in a medium bowl.
2) Add the garlic powder and the salt.
3) Chop the roasted red peppers (if using) and add to the bowl.
4) Add the cheddar cheese. pour the lemon juice over the mixture and set bowl aside.
5) In a separate bowl, mix the olive oil and apple cider vinegar together.
6) Chop or shred the baby kale and add to the apple cider vinegar/oil mixture.
7) Add the carrot, the iceberg lettuce, and the scallion to the apple cider vinegar/oil mixture and set aside.
8) Sprinkle a little paprika on the scallops.
9) Heat the lemon olive oil in a large frying pan over medium-high heat and add the scallops in a single layer (working in batches if necessary), cook for aproximately 1-2 minutes. Gently flip the scallops over and cook for approximately 2-3 minutes. The scallops are finished when the outsides are slightly golden brown and the centers are opaque.
10) Place 2 corn tortilla on a plate, spread 1/4 cup of the bean and avocado mix on each tortilla, top with the kale and carrot mixture, and top with approximately 6 scallops.
